Asian Shrimp Tacos

If you want to add more dairy free and pescatarian recipes to your recipe box, Asian Shrimp Tacos might be a recipe you should try. This recipe serves 4. For $3.17 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This main course has 485 calories, 26g of protein, and 30g of fat per serving. 9 people have made this recipe and would make it again. This recipe is typical of Asian cuisine. If you have green onions, sea-salt, flour tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 24 minutes. It is brought to you by For the Love of Cooking. Overall, this recipe earns a pretty good spoonacular score of 54%. If you like this recipe, you might also like recipes such as Asian Shrimp Tacos with Mango Salsa #WeekdaySupper, Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo), and Tacos de Camarones al Mojo de Ajo (Sautéed Shrimp Tacos).

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 4 minutes

 

Ingredients:

2 tsp canola oil

1/2 cup of carrots, shredded

Cilantro, for garnish

1/4 cup of cilantro leaves

Flour tortillas

1 clove of garlic, minced

1/4 tsp ginger, minced

1 cup of green cabbage, shredded

Green onions, chopped, for garnish

2 tbsp honey

3 tbsp mayonnaise

2 tsp rice vinegar

Sea salt and freshly cracked pepper, to taste

2 tsp sesame oil

Drizzle of sesame oil, to taste

1 lb shrimp, shelled & deveined

1 tsp soy sauce

2 tsp sriracha, more if desired

Equipment:

bowl

whisk

frying pan

stove

Cooking instruction summary:

Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl. Whisk until well combined. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes. Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined - taste and add more sriracha if needed. Set aside to allow flavors to mingle.Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.Heat the canola oil in a large sauté pan until hot. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through. Remove from the stovetop. Heat a flour tortilla in a dry skillet until warmed - 45 seconds on each side. Place the tortilla on a plate then spoon some cabbage mixture down the center. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions. Serve immediately. Enjoy!!

 

Step by step:


1. Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl.

2. Whisk until well combined.

3. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes.

4. Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl.

5. Whisk until well combined - taste and add more sriracha if needed. Set aside to allow flavors to mingle.

6. Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.

7. Heat the canola oil in a large sauté pan until hot.

8. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through.

9. Remove from the stovetop.

10. Heat a flour tortilla in a dry skillet until warmed - 45 seconds on each side.

11. Place the tortilla on a plate then spoon some cabbage mixture down the center.

12. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions.

13. Serve immediately. Enjoy!!


Nutrition Information:

Quickview
485k Calories
26g Protein
29g Total Fat
27g Carbs
11% Health Score
Limit These
Calories
485k
24%

Fat
29g
46%

  Saturated Fat
4g
28%

Carbohydrates
27g
9%

  Sugar
11g
13%

Cholesterol
290mg
97%

Sodium
1509mg
66%

Get Enough Of These
Protein
26g
53%

Selenium
61µg
88%

Vitamin A
2834IU
57%

Vitamin K
53µg
50%

Manganese
0.69mg
35%

Phosphorus
297mg
30%

Calcium
217mg
22%

Iron
3mg
21%

Vitamin C
15mg
19%

Copper
0.36mg
18%

Zinc
2mg
17%

Vitamin E
2mg
16%

Folate
63µg
16%

Vitamin B12
0.85µg
14%

Magnesium
50mg
13%

Vitamin B1
0.19mg
12%

Vitamin B3
2mg
10%

Potassium
257mg
7%

Fiber
1g
7%

Vitamin B2
0.09mg
5%

Vitamin B6
0.1mg
5%

Vitamin B5
0.34mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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